Moisture Sorption Behaviour and Thermodynamic Characteristics of Rice stored in a Chamber under Controlled Humidity

Toǧrul, Hasan; Arslan, Nurhan

doi:10.1016/j.biosystemseng.2006.06.011

Cited by 74 publications

(81 citation statements)

References 46 publications

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“…The net integral enthalpy values for desorption were greater than those for adsorption at any equilibrium moisture content. The reason for such behaviour may be chain rupture or irreversible swelling (Togrul and Arslan 2006). The results are similar to those reported by Aviara and Ajibola (2002) for cassava, Togrul and Arslan (2006) for rice.…”

Section: Net Integral Enthalpy and Entropysupporting

confidence: 88%

“…The reason for such behaviour may be chain rupture or irreversible swelling (Togrul and Arslan 2006). The results are similar to those reported by Aviara and Ajibola (2002) for cassava, Togrul and Arslan (2006) for rice. While the net integral enthalpy of adsorption differed from the net enthalpy of desorption in magnitude, the net enthalpies of adsorption and desorption were qualitatively similar with regard to their functionality with equilibrium moisture content.…”

Section: Net Integral Enthalpy and Entropysupporting

confidence: 88%

“…The differential entropy or sorption entropy is proportional to the number of available sorption sites at a specific energy level (Togrul and Arslan 2006). The differential entropy (ΔS) was obtained by fitting Eq.…”

Section: Differential Entropymentioning

confidence: 99%

“…It quantifies the mobility of the adsorbed water molecules, and indicates the degree to which the water-substrate interaction exceeds that of the water molecules (Togrul and Arslan 2006). The net integral entropy (ΔS in ) is given by (Togrul and Arslan 2006):…”

Section: Spreading Pressurementioning

confidence: 99%

“…The net isosteric heat of sorption can be used to estimate the energy requirements of drying and provides important information on the state of water in foodstuffs. The differential entropy of sorption is proportional to the number of available sorption sites at a specific energy level (Togrul and Arslan 2006;Rosa et al 2010). Net integral enthalpy and entropy are used to explain the modes of moisture sorption by foodstuffs.…”

Section: Introductionmentioning

confidence: 99%

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Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

et al. 2012

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Sorption isotherms of cassava were determined experimentally using a static gravimetric method at 30, 45 and 60°C and within the range of 0.10-0.90 water activity. At a constant water activity, equilibrium moisture content decreased with increasing temperature. The equilibrium moisture content increased with increasing water activity at a given temperature. The experimental results were modelled using seven sorption models using non-linear regression technique. Results demonstrated that the GAB model adequately predicted equilibrium moisture content of cassava for the range of temperatures and water activities studied. The thermodynamic functions such as net isosteric heat of sorption, differential entropy of sorption, net integral enthalpy and entropy were evaluated to provide an understanding of the properties of water and energy requirements associated with the sorption behaviour. Net isosteric heat and differential entropy decreased with increasing equilibrium moisture content. The net integral enthalpy decreased while net integral entropy increased with increasing equilibrium moisture content. Net integral entropy was negative in value. All thermodynamic functions were adequately characterised by a power law model. The point of maximum stability was found between 0.053 and 0.154 kg water/kg db for cassava.

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Section: Net Integral Enthalpy and Entropysupporting

confidence: 88%

Section: Net Integral Enthalpy and Entropysupporting

confidence: 88%

Section: Differential Entropymentioning

confidence: 99%

Section: Spreading Pressurementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

et al. 2012

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Physicochemical and hydration properties of different cereal and legume gluten‐free powders

Boucheham

Galet

Patry

et al. 2019

Food Science & Nutrition

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Background The wetting and hydration stage is the key step in manufacture process of several cereal‐based products. Knowledge of hydration properties of gluten‐free ingredients can contribute to improve the quality of gluten‐free products. The objective of the present work was to investigate hydration properties for a large variety of gluten‐free ingredients. Powders of tow gluten‐free cereals (rice and maize) and powders of tow legumes (chickpea and faba bean) in comparison with durum wheat semolina. The hydration properties were evaluated at 25°C by vapor and liquid water addition. Results Legume powders had the highest sorption capacity and stronger interaction with vapor water. Rice showed the highest vapor water diffusion at all RH intervals. Water holding capacity, swelling kinetics, and immersion enthalpy in liquid water were higher for legume and maize powders. Conclusion Gluten‐free cereal powders show hydration properties different from those of legumes. Different combinations of these gluten‐free materials can be made to approach the properties of wheat powders.

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